Chinese braised pork belly with greens

Main Dish
4 servings
20 min
90 min
Very Easy
This is a slow cooking method of Pork Belly. It gives enough time for the meat to melt and become tender. The Heavenly Flavor shall be gained through patience.


Number of serving: 4
800 g or 1 3/4 lb pork belly, trimmed and cut into 12 pieces

380 ml or 1 2 /3 beef stock

75 ml or 5 tbsp soy sauce

1 large orange, finely grated rind and juice

1 tablespoon finely shredded fresh root ginger

2 garlic cloves, sliced

1 tablespoon hot chili powder

1 tablespoon muscovado sugar (molasses)

3 cinnamon sticks

3 cloves

10 back peppercorns

2-3 star anise

steamed greens


  • Place the pork in a wok and pour over water to cover. Bring the water to boil. Cover, reduce the heat and cook gently for 30 minutes.
  • Drain the pork and return to the wok with the stock, soy sauce, orange rind and juice, ginger garlic, chili powder, muscovado sugar (molasses), cinnamon sticks, cloves, peppercorns, and star anise.
  • Pour over water to just cover the pork belly pieces and cook on a high heat until the mixture comes to a boil.
  • Cover the wok tightly with a lid, then reduce the heat to low and cook gently for 1 1/2 hours, stirring occasionally to prevent the pork from sticking to the base of the wok.
  • Serve with rice.


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